Food & Drink

In honor of Atlanta’s World Series run, mix this Braves-inspired cocktail from the Garden & Gun Club

As with bourbon, distillers are furthering the boundaries of one of America’s oldest spirits—with some tasty results

A series of chef-led dinners at the North Carolina mainstay will highlight fresh, local provisions

Ground pecans and roasted squash spike your grits with a taste of fall

Bright flavors punch up a classic game dish for a brag-worthy weeknight dinner

A professional cooking instructor shares her tips for finding buttermilk, heirloom flours, and preserved lemons

This silver fish is fall fishing—and eating—at its finest

Taste the State from chef Kevin Mitchell and culinary historian David S. Shields shares South Carolina’s most delicious stories

The Garden & Gun Club chef takes on the beloved Southern dessert

Hot Little Suppers offers weeknight dinners by the dozen—and yes, biscuits abound, too

The woman behind Callie’s Hot Little Biscuit shares the recipe for her best seller

The perfect vessel for pimento cheese, courtesy of leftover biscuit dough

Biscuits? Check. Eggs? Check. Brunch? Check.

Vietnam and Texas form a beautiful union at Xin Chào

This citrus-forward refresher, created by Garden & Gun Club bartender Corey Newton, packs an endless summer feel

Scraps of dough top warm apples for a casual, comforting treat to share

Early fall bounty stars in this warm and savory Southern side dish

Move over muffins—biscuits brightened with blueberries might just become your ultimate morning maker

“Remember that even a biscuit that’s a little lopsided is still a pretty delicious thing that you made by hand”

Which makes for better taste? Texture? We asked the experts to weigh in